Influence of decantation of viura must on the cation content. Evolution during wine fermentation and stabilization

Must has many metallic cations which greatly affect wine fermentation, stab ility and quality. In this study we investigated the influence of clarifica tion of viura must by static sedimentation studying the concentration of fo ur macroelements (potassium, calcium, magnesium and sodium) and of four oli goelements (iron, copper. zinc and manganese). This treatment eliminated po tassium (11%), calcium (25%), and a greater proportion of iron (46%). The e volution of cations during fermentation was similar in the clarified sample and in the control. Both young and stablised wines had similar concentrati ons of these elements. (C) 2000 Canadian Institute of Food Science and Tech nology. Published by Elsevier Science Ltd. All rights reserved.